I recently updated my Pumpkin Spice Donuts that we originally debuted here in 2015 and this recipe is a mouthful of fall deliciousness.
The recipe below uses almond flour and egg, I do have a nut-free, egg-free recipe for this beauties, just know it does take a few more ingredients, all easy to find, but they do take a little longer. This variation is hearty and dense. Think traditional pumpkin cake donut, while the nut-free, egg-free are small and spongy in a GREAT way. My husband actually preferred those, as they have a more traditional donut consistency, while I like the dense nuttiness of these.
When we first made these, we headed into the kitchen one weekend and just made batch after batch of donuts until we got the perfect ones. I tried a coconut flour one that was an epic fail. And then I wondered why I even baked that one because time and time again I prove to myself that 1.) I don't care for the taste of coconut flour baked goods, even though I love all other coconut products. And 2.) mastering coconut flour baking is an art form all its own. The donuts came out like little coconut egg-y soufflés. Not quite as gross as that sounded, but certainly not decadent or edible. Which are two requirements for desserts or donuts in my book.
Below, you will find the recipe for the winner. And again, for the nut-free, egg-free recipe click here.
2 C. Almond Flour (I use Bob's Red Mill)
1 1/4 tsp. baking soda
1 1/4 tsp. cream of tartar
1/4 tsp. ginger
3 TBSP. tapioca starch
2 1/2 tsp. cinnamon
2 organic eggs
1/3 c. organic canned pumpkin
1/4 c. honey
4 TBSP. coconut cream or coconut whipped cream (I used SoDelicious Whipped Cream)
1 tsp. organic vanilla extract
1 C. Corn-Free Confectioners Sugar (I use an organic cane sugar/tapioca starch blend)
2 TBSP. Vegan Butter (I use Earth Balance Dairy-Free/Soy-Free)
1 1/2 TBSP. non-dairy milk
Preheat oven to 325 degrees and grease donut pan LIBERALLY with coconut oil or coconut oil spray. Combine dry ingredients and mix well with handheld mixer. Combine wet ingredients and mix well with handheld mixer. Pour wet mixture into dry mixture and mix once more until well blended. Empty contents from bowl into piping bag or ziploc bag to disperse easily into donut pan. Fill donut pan 3/4 of the way and cook for 20 minutes. Allow to cool for 10 minutes before removing from pan and glazing.
Mix ingredients once donuts have cooled and dip donuts to cover top. Set for 5 - 10 minutes until glaze solidifies. If glaze hardens before you are finished dipping, or if you are baking multiple batches, simply warm the glaze on low for 2-3 minutes to reuse.
Enjoy or gift for the holidays!
We are on a muffin kick lately! These Banana Chocolate Chip Muffins (paleo and grain-free) are SO easy, so warm and comforting in the cold winter months, freezable to re-heat on busy mornings and they help keep me on track with getting back into my paleo groove. I always find myself coming back to this diet when I need to lower inflammation, help out my cycle, prep for pregnancy, lower my intake of sugar (preach) or drop a couple of pounds.
The last breakfast recipe I posted were my Pumpkin Chocolate Chip Muffins, so naturally, there is a paleo muffin thing happening in our home.
Other muffin favorites lately have been my Carrot Zucchini Muffins, my Blackberry Almond Muffins and not techincally a muffin but my yeast-free cinnamon rolls keep showing up on the weekends ;)
This was my first time using a recipe with JUST cassava flour (I know, I'm so late to that game) - I've usually mixed it with other flours, but today I made a simple cassava muffin sweetened only with bananas and a dash of vegan chocolate chips.
In our taste test, I thought the family may find them to be not sweet enough but the consensus was that everyone approved and my toddler ate FOUR of them before lunchtime.
So, they'll be hanging out on the meal plan long term.
Enjoy the recipe below and if you make a bunch, freeze some and invite me over for a warm mug of tea because I'm craving some girl time in my busy schedule and am always down for good convo and muffins.
Also! If you're wanting these completely refined-sugar free and fully paleo compliant, nix the chocolate chips and add some fresh or dried berries, nuts or raisins.
Banana Chocolate Chip Muffins
For the Donuts:
1 1/2 cups blanched almond flour
2 tablespoons arrowroot or tapioca starch
3/4 tsp. cream of tartar
3/4 tsp. of baking soda
1/4 teaspoon sea salt
1 TBSP. cinnamon
1/4 cup solidified coconut oil
3 tablespoons honey
2 tablespoons unsweetened almond milk
2 teaspoons vanilla extract
4 tablespoons Enjoy Life Chocolate Chips
For the Frosting:
1/2 cup Enjoy Life Chocolate Chips
1/4 - 1/2 tsp. coconut oil (I use VERY little)
Preheat oven to 325 degrees Fahrenheit and spray two doughnut pans with coconut oil spray.
In a large mixing bowl, combine the blanched almond flour, arrowroot starch, baking soda, cream of tartar, sea salt, and cinnamon. Mix in the coconut oil with an electric mixer until it resembles coarse crumbs.
Whisk in the eggs, almond milk, honey, and vanilla extract. Stir in the chocolate chips.
Transfer the batter to a piping bag or a plastic storage bag (snip off one corner for piping) and pipe into the prepared pan, filing each well about 2/3 full.
Bake for 15 minutes, or until a toothpick comes out clean when poked into one of the doughnuts. Cool for 5 minutes before removing from the pan and placing on a wire rack to completely cool (I used a butter knife to loosen the edges of the doughnuts from the pan).
For the Chocolate glaze, place the chocolate chips and the coconut oil in a small microwavable bowl, and microwave on high in 30 second increments, stirring each time, until the chocolate chips and oil are melted and mixed until smooth.
Place doughnuts, one by one, upside down into the chocolate frosting to coat tops. I used a butter knife to fill in missed crevices. Remove and place right side up on a piece of parchment or waxed paper to set. If toppings are desired, sprinkle the doughnuts with desired toppings and place immediately in the freezer to set for 5 minutes (otherwise the toppings will slide off). Remove from the freezer and store in an airtight container at room temperature.
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.
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